My brother was telling me recently about a brie/Camembert style mushroom cheese he had purchased. He said the flavor was outstanding with strong earthy/fungal overtones. Being new too cheese making, I started out with a blue, then brie and then cambozola and am really interested in using my cambozola recipe in conjunction with mushrooms. However, I can find no literature on how it's put together. Can anyone out there give me a heads up on this fine cheese?? Thx.
